RECIPE

Chicken Cacciatore Recipe by Bellino

CHICKEN CACCIATORE

alla BELLINO

From La TAVOLA

CHICKEN CACCIATORE

Ingredients :

4 tablespoons Olive Oil

1 large Onion, peeled and sliced thin

6 Chicken Thighs & 6 Legs

8 pieces of whole San Marzano Tomatoes

1 Red Bell Pepper, sliced into 12 slices

3 cloves Garlic, peeled and cut into 4 pieces each

10 ounces Button Mushrooms, washed and cut into quarters

1/2 teaspoon each of Salt & ground Black Pepper

1/2 cup dry White Wine

2 Bay Leaves

2 sprigs fresh Rosemary (optional)

(Optional) You can add some Olives to the dish if you like. Some people like to, some don’t. We prefer without, and are happy with the peppers, onions, and mushrooms. If you do want to add Olive, get any Italian Greens Olives you like, and add into the dish in last 10 minutes of cooking. Basta !

Preparation :

Pat dry all of the chicken. Season each piece with salt and black pepper on both sides.

Place the olive oil in a large frying pan and turn heat on to a medium flame.

Add half the chicken and brown on both sides until nicely browned. about 3 minutes on each side.

Remove the browned chicken and set aside on a plate. Brown the remaining chicken in the same pan, then set aside with the other chicken.

Add the sliced peppers to the pan and cook on low heat for 5 minutes. Add the onions and continue cooking on medium heat for 5 minutes, mixing with a wooden spoon as you cook. Season the peppers and onions with salt and black pepper and mix. Add the garlic and cook on low heat for 3 minutes.

Add all the chicken and the juices from the plate back into the pan. Add the white wine and cook on medium heat, until the wine is reduced by half of its original volume.

Add the tomatoes. Crush the tomatoes with a wooden spoon to break into pieces. Turn the heat to high, and cook for 5 minutes, as you mix the tomatoes into the pan. Add the bay leaves and rosemary. Cover the pan with a lid if you have one, and cook on low heat for 35 – 40 minutes, stirring occasionally with a wooden spoon.

Once the chicken is cooked through and is tender ( 35 – 40 mins.), turn the heat off, and let rest for 8 minutes before serving.

To serve. Give each person 2 – 3 pieces of chicken with some mushrooms and pan juices on each plate. Sprinkle some chopped parsley on top, and drizzle a little olive oil across the chicken. Serve with a salad or whatever vegetable that you like on the side, or serve the chicken on its own.

Enjoy !

… Daniel ….

The above Recipe is Excerpted from La TAVOLA, courtesy of the author Daniel Bellino Zwicke

La TAVOLA

ITALIAN-AMERICAN NEW YORKERS

ADVENTURES of The TABLE

“La TAVOLA”

AMAZON.com

Author Daniel Bellino Zwicke

VERONA, ITALY

Books on Amazon

Frank Sinatra Clams Posillipo Favorite Recipe alla Sinatra

CLAMS POSILLIPO

“FRANK’S FAVORITE”

FRANK SINATRA w/ AVA GARDNER

CLAMS POSILLIPO

CLAMS POSILLIPO “FRANK SINATRA’S FAVORITE

Clams Posillipo gets its name from a residential area that is part of the city of Naples. The Neapolitans love their seafood just as much as their pizza and famous Neapolitan meat ragu dishes. This dish was one of Frank Sinatra’s favorites, he just loved it. So if you want to eat like Sinatra, or simply relive memories of Naples or the Amalfi Coast, here’s the recipe. Every nonna in Naples knows how to make it very well. Make it and enjoy.

Ingredients :

3 dozen Littleneck Clams, washed and scrubbed

5 tablespoons Olive Oil

6 cloves of Garlic, peeled and cut into 4 pieces each

1 – 28 ounce can San Marzano Plum Tomatoes

¼ cup fresh Parsley, washed and chopped

1 teaspoon Red Pepper Flakes

Bay Leaf

¼ cup dry White Wine

9 slices of Italian Bread

5 cloves of Garlic, peeled and left whole

Toast all the bread on both sides under the broiler in your oven. Be careful not to burn. Remove the bread and set on a plate. Take one whole clove of peeled garlic and rub each side of the bread with the garlic.

Place the Olive Oil and the chopped Garlic in a large frying pan. Cook for 3 minutes on medium heat.

Lower the flame to low, add the Red Pepper and cook on low heat for 1 minute, stirring with a spoon.

Turn heat to high. Remove the tomatoes two at a time with a fork and place into the pan. Cook on high heat for 5 minutes, stirring with a wooden spoon. Add the Sea Salt and Black Pepper, and mix with the spoon.

Add the juices from the tomato can into the pan. Fill the empty tomato can with water and pour into the pan. Turn the heat to medium and cook for 12 minutes. Make sure you stir from time to time with a wooden spoon.

Put a large pot that has a cover on the stove. Add the wine and 4 cloves of whole garlic to pot and turn heat on to high.

Add ½ cup of water and the Bay Leaf to the pot. Bring the water up to the boil. Add all the Clams to the pot and cook on high heat until all the Clam Shells open (about 4-5 minutes). Turn the heat off and remove all the clams to a large bowl.

Add the tomatoes and all the juice to the pot with the clam liquid. Cook on high heat for 4 minutes. Add half of the chopped parsley and mix.

Place 3 slices each of the toasted bread around 3 pasta bowls. Divide half of the tomatoes among the 3 plates.

Place 12 clams in each of the 3 bowls. Pour the remaining tomatoes over the 2 plates of clams. Sprinkle a little olive oil over each plate. Sprinkle the remaining parsley over all the calms. Serve immediately. “Enjoy, you’re eating like Frank. Sinatra that is.”

Note : You can make Mussels Posillipo, simply by substituting Mussels for the Calms. Or you can make the dish using half Clams and half Mussels.

Note II : If you like your dishes spicy hot, add more Red Pepper Flakes to the recipe.

SINATRA SAUCE

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN DISHES

AMAZON.com

“POSILLIPO”

NAPLES, ITALY

Posillipo is an affluent neighbourhood of Naples, Italy. It’s on the coast, and is famous for its beauty, views of Vesuvius, restaurants. and seafood dishes, such as “Clams Posillipo” Frank Sinatra’s favorite.

Favorite Sicilian American Cookbook – Nonna Bellino’s Cookbook by Daniel Bellino

GIUSEPPINA SALEMI BELLINO

“NONNA BELLINO”

NONNA BELLINO’S COOKBOOK

GRANDMA BELLINO ITALIAN COOKBOOK

“RECIPES FROM MY SICILIAN NONNA”

by Daniel Bellino Z

AMAZON.com

NONNA BELLINO’S COOKBOOK

Daniel Bellino Z

Grandma Bellino’s Italian Cookbook – Recipes From My Sicilian Grandmother is the latest book from Best Selling Cookbook author Daniel Bellino-Zwicke. The book is a collection of recipes from Daniel’s maternal Grandmother (Nonna) Giuseppina Bellino. Most recipes are from Giuseppina, but not all. There are a few recipes from other Bellino family members, as well as from close friends. And as the recipes in the book are mostly Sicilian, there are recipes from other regions, like; Campania (Neapolitan), Apuglia, and Rome (Lazio) as well.

If you’re and avid fan and of Italian Food and Italian Cookbooks and are looking for both well-known and popular Italian dishes as well as rare and obscure ones that offer something new from the everyday, then you’re sure to love this wonderful new Italian Cookbook. Grandma Bellino’s Italian Cookbook makes a great addition to anyone’s cookbook library, especially a Italian one and more specifically a Sicilian one.

There are recipes for some of the most popular and beloved dishes with recipes for Lasagna, Stuffed Artichokes, Grandma’s Tomato Sauce, Spaghetti & Meatballs, Rice Balls, and Stuffed Artichokes. Then there are some recipes of rare and unique dishes like; Melanzane Beccaficio (Savory Stuffed Eggplant), Maccheroni with Cauiflower, Timballo di Aneletti and more.

Daniel is well known for his stories of the Italian Food, Italy, Italian-Americans, and rituals of the table, of which this book has many. There’s even a chapter on how to make Espresso at home in the famed Italian Coffee Pot the Napoletana. Grandma Bellino’s Italian Cookbook is a pure delight and sure to please all who love Italian Food and cooking it, and for those who want some great history and recipes of Sicilian Food and the wonderful story of Sicilians immigrants families in America.

The BELLINO’S

LODI, NEW JERSEY

Circa 1939 – 1942

L – R – FILLIPO, LUCIA (My Mother)

TONY & GIUSEPPINA

Giuseppina Salemi Bellino

Of Lercara Friddi, Sicily

New York City & Lodi, New Jersey

NONNA BELLINO

Daniel Bellino Zwicke

Author SUNDAY SAUCE – The RAGU BOLOGNESE COOKBOOK

And GRANDMA BELLINO’S ITALIAN COOKBOOK

aka The NONNA BELLINO COOKBOOK

Amazon.com

Nonna Makes Pork Rib Ragu and Homemade Pasta

NONNA NINA

MAKING RIB SAUCE

With HOMEMADE SPAGHETTI CHITTARA

“So GOOD. LOVE IT” !!!

NONNA Makes RIB SAUCE

With HOMEMADE SPAGHETTI CHITTARA PASTA

“So GOOD” !!!

NONNA NINA

NONNA’S COOKBOOK

NONNA BELLINO’S COOKBOOK

RECIPES FROM MY SICILIAN NONNA

DANIEL BELLINO Z

AMAZON.com

RIB SAUCE

Recipe :

Ingredients –

3 pounds Pork Spare Ribs (cut into individual ribs)

1 small Onion, peeled and chopped fine

2 cloves Garlic, peeled and chopped

8 tablespoons Olive Oil

1/2 teaspoon Red Pepper Flakes

2 – 28 cans whole Italian Tomatoes – we recommend Mutti

1 – 32 ounce jar Tomato Passata (Mutti or other Italian Brand)

1 cup water

3 tablespoons Tomato paste (optional)

1 tablespoon each Sea Salt & ground Black Pepper

1 Bay Leaves

1 small bunch fresh Basil (torn into small pieces

1). Pass the whole tomatoes through a food mill if you have one (discard the leftover pulp). If you don’t have a food mill, crush the whole tomatoes by squeezing with your hands. Set aside.

2). Add the olive oil and onions to a large pot. Turn heat to low and cook the onions 3 minutes. Add the garlic and cook another 2 minutes on low heat.

3) Add the Red Pepper flakes and cook 1 minute.

4) Add half of the whole tomatoes that have been crushed to the pot.

Turn heat on to high, and cook while stirring with a wooden spoon for 3 minutes, then add the second half of the whole tomatoes and cook for 3 minutes on high heat.

5). Add the remaining tomato pasta (puree), the salt, black pepper, water, and bay leaves to the pot. if using tomato paste, add as well. Cook on high heat until everything starts to bubble and boil. When everything is bubbling, lower heat to very low, and let simmer on low heat.

6). In a large frying pan brown the Pork Ribs in additional Olive Oil in a large frying pan. Do this in 3 or 4 batches at a time. Brown the ribs on medium high heat. Season with a little salt and black pepper over the ribs. Brown until nicely browned, then turn each rib over and brown on the other side, about 3 minutes to the side.

7). When the ribs are nicely browned, add to the pot with the tomato sauce. Continue growing the rest of the ribs until they have all been browned, and add into the pot of tomato sauce.

8). Cook the sauce slowly on low heat until the ribs are tender, about 1 hour and 20 minutes. Be sure to occasionally stir the bottom of the pot scraping with a wooden spoon every so often, to keep the sauce from sticking and burning.

9). Add the fresh Basil to the pot, after the sauce has simmered for an hour.

10). Once the Pork Ribs are tender, after about cooking 80 to 90 minutes, turn the heat off, and let the sauce rest a few minutes while you cook the pasta.

11). Use whatever pasta you like. We like short maccheroni best – Rigatoni, Paccheri, Gnocchi, or whatever you choose. Cook the pasta according to directions on package, reserving a half cup of pasta cooking water to mix a little into the sauce. Drain into a colander when the pasta is finished cooking.

To Serve – Add the cooked pasta back in the pot it cooked in. Add a some of the tomato sauce to the pasta with a drizzle of olive oil and mix. Plate some pasta on each guests plate. Top with a little more of the tomato sauce. Add 3 Pork Ribs to each persons plate and serve.

Serve with grated Pecorino or Pramigiano Reggiano Cheese on the side.

Serve and Enjoy. “It’s so Good” !!! Everyone well Love it. Guaranteed.

“Daniel”